Hoya benguetensis Liparis Philodendron erubescens Chocolate is a

Philodendron erubescens Chocolate is a stunning cultivar renowned for its rich

stable temperatures 18-26°C (65-80°F) for optimal development of the distinctive textured foliage

combining genetic traits between Phragmipedium pearcei and Phragmipedium humboldtii

smithii with the asperum form

Philodendron hebetatum

Hoya benguetensis Liparis Philodendron erubescens Chocolate is aIt is a unique species of Hoya native to the Benguet province in the Philippines. It features thick, succulent like leaves with prominent veining and clusters of small, star shaped flowers. This plant is sought after by collectors for its distinctive appearance and easy care requirements.